Dishing Sisters

Speaking of picnics…

{Posted on May 19, 2011}

I recently came up with this easy salad recipe that’s an awesome side dish or eat it on its own with some crusty bread! I wasn’t sure what to call it, so my husband named it Picnic Salad, which is SO appropriate because it’s muy perfecto for a warm, sunny picnic – no mayo (or additional fat!) to worry about here folks, it’s best served at room temp. TAKE THAT, Mr. Salmonella!

PICNIC SALAD

(Serves 4, as a side dish)

4 med-large red potatoes

2 hard-boiled eggs, cut into large bite-sized pieces (I use only the whites, you decide)

1 large tomato, seeded and cut in chunks

2-3 large handfuls of chopped salad greens (make your life easy and buy it in the bag or chop up whatever you have in the house)

3 tbls fresh dill, diced

1/2 cup bacon bits (optional)

S & P

3/4 cup lemon vinaigrette (recipe below)

Optional: handful of toasted pine nuts…just for a little added crunch!

Boil potatoes in salted water until just fork tender. Run under cold water to cool and stop the cooking process, then cut into bite sized pieces.

In a large bowl, combine the potatoes, eggs, tomatoes, salad greens, dill, bacon bits and nuts (if using). Season with a little S&P, not too much as the dressing has TONS of flavor!

Pour the lemon vinaigrette over the top and gently toss to coat evenly. Serve immediately or refrigerate and serve later after bringing to room temp.

LEMON VINAIGRETTE

1/2 cup olive oil

3 Tbls fresh lemon juice

1 Tbls minced shallot, or chives

1 1/2 teas Dijon mustard

1/2 teas grated lemon peel

1/2 teas sugar

S&P – dash of each

Whisk all the ingredients together and season with S&P. Can be made a day ahead…just refrigerate and bring to room temp before using.

Now pack this in individual Chinese take-out boxes and start picnicking!!

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