A picnic spread doesn’t need to be a complicated affair. Offering cold food items makes the menu easier to plan and cleanup will be easier afterwards.

A favorite picnic item is sandwiches. In the not so distant past a sandwich consisted of two pieces of bread around a slice of lunch meat. Sandwiches have been given a facelift in recent years.

To add variety to ordinary sandwiches, choose from different breads. Try pitas, flatbreads or tortilla wraps. Pack the bread in air tight containers.

Select meats from the deli counter at the grocery store. Fresh turkey breast, ham, chicken breast or salamis are available. Store the sliced deli meats in the freezer. The morning of the picnic, take them out so they can slowly thaw and stay cold until they are ready to be served.

Condiments can spell trouble for picnic-goers Refrigerate mayonnaise derived foods and dips until ready to pack the cooler for the picnic. To eliminate having condiments containers sitting out without refrigeration, use condiment packets like the ones they give out at fast food restaurants.

Macaroni or potato salads are great cold picnic options. But instead of a fruit salad, bring along whole fruits. Clean it well before you leave home. Choose a variety: apples, peaches, oranges, plums, etc. Fruit makes a health-conscious dessert option because of its natural sweetness.

Individual bags of chips and other snacks eliminate lots of hands from dipping in the same bag. It also eliminates opened bags of chips that need to be transported home. Picnickers get more variety this way without spending a fortune on snacks. It also allows everyone to choose the snacks or chips they prefer.

Nuts make an easy snack for a picnic. They do not need refrigeration and can be transported easily.

Cold foods are easy to transport and easy to set up making for a relaxing and fun day.

 

 

French Red Potato Salad

 

2 pounds red potatoes
8 green onions, sliced thin
2 tablespoons Italian parsley, minced
1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon cracked pepper
3 tablespoons rice vinegar
1/4 cup white wine
2 teaspoons minced garlic
1/2 cup olive oil

Cut the potatoes into quarters, and steam for 15 minutes or until cooked through but not mushy.

Drain in a colander and rinse in cold water. When cool enough to handle, cut the potatoes into cubes and transfer to a large mixing bowl.

Add the onions, parsley, dill weed, salt, and pepper, and stir to distribute.

In a small bowl whisk together the vinegar, wine, garlic, and olive oil. Pour over the potatoes and stir thoroughly.

Serve immediately or chill and serve later.

 

Garden Macaroni Salad

 


16 oz. 3-color pasta twists
1 c. shredded carrots
1 c. broccoli florets
1 c. chickpeas
1 c. black olives, sliced
1 c. red pepper, chopped
1 c. green pepper, chopped
1 c. tomatoes, chopped
1 c. (8 oz.) low cal. Italian dressing
1/2 c. mayonnaise

Cook macaroni, drain and rinse with cold water. Marinate it with low calorie
Italian dressing. Mix well. Add chopped vegetables and mayonnaise and toss
until well mixed. Chill before serving.