i need a summer salad that will make me the hit of the picnic?

Question

I need something that is pretty and tastes good also. I would prefer veg./ pasta, rather then a dessert type salad

Answer 1

I used this salad for a client last summer and it was the hit of the meal. It can also be a base salad for a meal topped with grilled chicken or fish.
Mine was served with a chipotle cranberry roasted pork shank, so it will hold up with regular BBQ'd meats as well. This recipe serves 6 to 8 as a side.

1 head green leaf or butter lettuce
1 head red leaf lettuce
2 shallots sliced thinly
1 star fruit sliced thinly
3/4 cup pine nuts or sliced almonds toasted
1 cup crumbled gorgonzola cheese (or any crumbled bleu cheese you prefer)
3 large tomatos seeded and diced
4 large peaches or nectarines halved and placed on the grill for about 4 minutes, then sliced.

Your favorite vinaigrette
(the one I used is 1/3 cup basalmic vinegar, 2/3 cup olive oil, tbsp dijon mustard, 1 tsp salt, 1 tsp honey, 1/2 tsp black pepper and some fresh thyme to taste)

Assemble salad by placing chopped or pulled lettuce 1st and then arrange the other ingredients on top the way you like it. Toss with the dressing at the last minute.

Answer 2

Check this out, it's a recipe I copied from Theodosia Marina's Restaurant.
1 box of spaghetti (I use Whole Wheat)
1 cucumber peeled and cut into chunks
1 green pepper or red or yellow
1 can diced tomatos (plain) drained or a large ripe tomatoe
1 small bottle Italian dressing (Wishbone and Otts are best) you won't use the whole thing, you just want to coat the salad .
Parmesan cheese to taste
Cook the spaghetti and let cool. Combine with other ingredients except the Parmesan Cheese. Let it chill for at least a couple of hours to overnight, covered. Just before serving Sprinkle Parmesan Cheese generously over the top.
I have taken it to many events and get lots of compliments.

Answer 3

This is a fresh summer salad that gets tastier overnight....

1 box of pasta (I prefer the colored macaroni spiral shape)
cooked/drained and slightly chilled
4 Roma tomatos (they have better flavor) diced small
4 green onions (chopped green and all) Clean/skin first
1 medium Green pepper (cleaned/diced) (you should have the
same amount as tomatoe
1 Large cucumber seeded and peeled (chop in same size as
tomatoes
1 Large bottle of your favorite Italian dressing..I like Good
Seasons

Dice the vegetables mix with pasta then add the dressing..cover and serve next day..hold out a little dressing to add before serving..you will be the hit of the party..

Answer 4

Creamy Italian Pasta Salad



1/2 cup KRAFT House Italian Dressing
1/2 cup MIRACLE WHIP Dressing
1 tsp. Italian seasoning
4 cups (8 oz.) bow tie pasta, cooked, drained
4 cups broccoli florets
1 cup chopped red pepper
1 cup carrot slices
1/2 cup red onion slices
4 oz. provolone cheese, cubed



MIX dressings and seasoning in large bowl until well blended.
ADD remaining ingredients; mix lightly. Cover.
REFRIGERATE several hours or until chilled. Store leftover salad in refrigerator.

Answer 5

This is great- 2 sliced tomatoes-4 cups romaine lettuce-1 can(rinsed) black beans,ranch style beans,and kidneybeans-2cups grated cheese-green onions-just before you serve the salad sprinkle with 1 crushed small bag of fritos and pour 1 small bottle of catalina dressing. Add more lettuce if more people show up than expected. Have a GREAT pic-nic.

Answer 6

This is a family favorite: Curried Rice Salad

1 cup plain rice(uncooked)
2 cups chicken or vegetable broth
1 small green pepper chopped
1 small/medium onion chopped
2 medium cucumbers peeled and chopped
1-2 Tb Curry Powder
1.5 Cups Mayo
salt & pepper

Cook rice in broth with peppers, onions and curry until fluffy.
Add chopped Cucumber and mayo. Stir. Salt and Pepper and chill at least 2 hours. Unique and yummy. Enjoy

Answer 7

MEXICAN CABBAGE SALAD
1 whole cabbage, finely sliced
2 avocados, ripe, peeled and diced
1 bunch cilantro, finely diced
2 large tomatos diced
2 stalks celery, diced
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced (optional)
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

Feeds 6-8

Answer 8

OK...this is a killer macaroni salad. And super easy to make.

Take a curly or elbow pasta. Boil like normal, and drain. Add one bottle of Kens Buttermilk ranch dressing, and one cut up cucumber. Cover and place in fridge overnight. (it has to sit over night for the dressing to get creamy). When you take it out add a table spoon more to moisten it a bit, and take it to the party. You will be the envy of the whole party.
(believe it or not I got this recipe from a boss whom I hated. but dang he could cook)

Answer 9

I make what I like to call a "Fresh Veggie Salad" and everyone loves it:

It's a mix of broccoli florets, cauliflower florets, chopped cucumbers, chopped tomatoes, and crumbled crisp bacon coated with Kraft Ranch Dressing. It's best if it sets the night before :)

Answer 10

I found a good one in a recent Chatelaine mag.
Go to Chatelaine.ca and look for antipasta salad. It has artichokes, roasted red peppers, black and green olive, pasta of course, onions, grated parmesan cheese and an italian dressing. Yummy.