Sunday, June 2, 2013

Picnic Salads

As the weather slowly warms up, it's the perfect time to plan a outdoor picnic! These two side dish recipes are a perfect compliment to grilled meats and fish. They can stay at room temperature so food safety won't be a concern if you're planning an all-day event.

                                                  

Orange-Scented Fruit Salad

Serves 10

1/2  cup sugar

1/2 cup water

Juice and zest of 2 oranges

1 1/2 teaspoons vanilla extract 


2 cups green grapes, halved

2 cups red grapes

2 pints strawberries, sliced

1 pint blueberries


Method:

1. Bring sugar, water, orange zest, orange juice and vanilla to a boil in a small saucepan. Remove from heat and allow to cool.

2. Slice green grapes in half and place in a large mixing bowl.


3. Top with red grapes.


4. Slice strawberries and add to the bowl.



5. Add blueberries to the bowl and pour the orange juice mixture over the top.


6. Toss gently and serve.


Fresh Herb Pasta Toss with Sundried Tomatoes 

Serves 10

1/2 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon stone ground honey dijon mustard
1 teaspoon dried oregano
Salt and pepper, to taste
1 bunch fresh basil, chopped
1 bunch fresh Italian parsley, stemmed and chopped
1 zucchini, diced small
1 summer squash, diced small
1/2 cup sundried tomatoes, julienned 
1 box whole wheat rotini pasta, cooked and drained

Method:

1. Combine olive oil, vinegar, mustard, oregano, salt and pepper in a food processor.

2. Chop the fresh herbs and dice the zucchini and summer squash. 

3. In a large mixing bowl, combine the cooked pasta, herbs, zucchini, squash and sundried tomatoes. Top with vinaigrette and toss to combine. Enjoy!







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