Scandinavian Potluck Picnic Salad Recipes
SCANDINAVIAN POTLUCK PICNIC SALAD
I originally got this from a "best" of fundraiser cookbooks collection. It is "stupid simple", and ideal for make ahead or potluck purposes. In fact, it demands to be made ahead - at least 24 hours. It has loads of sugar, but a lot of that is drained off.
Provided by Catte Nappe
Categories Vegetable
Time 20m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Drain canned vegetables. Mix together with fresh chopped vegetables. Mix dressing (vinegar, oil, sugar, water, paprika) and pour over vegetables.
- Let stand 24 hours OR MORE in a covered container. Keeps well up to six weeks in the refrigerator.
Nutrition Facts : Calories 169.5, Fat 4, SaturatedFat 0.6, Sodium 393.2, Carbohydrate 31.8, Fiber 3, Sugar 20.4, Protein 3.1
THE PERFECT PICNIC PASTA SALAD
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an "afterthought" to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes
Time 3h45m
Yield 8
Number Of Ingredients 22
Steps:
- Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
- Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
- Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
- Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.
Nutrition Facts : Calories 491.9 calories, Carbohydrate 50.9 g, Fat 28.1 g, Fiber 3.9 g, Protein 9.1 g, SaturatedFat 3.9 g, Sodium 641.6 mg, Sugar 5.3 g
ITALIAN PICNIC SALAD
This is a great recipe to take to a potluck! A different type of salad, using spaghetti noodles! This recipe originated in Clarksdale, Mississippi and came from a cookbook titled "Family Secrets....the Best of the Delta". It has lots of ingredients, but there is nothing hard about the recipe. Try it!
Provided by breezermom
Categories Salad Dressings
Time 25m
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Combine artichoke hearts, green pepper, cheeses, ham, salami, onion, and salt, pepper, and hot sauce to taste. Set mixture aside.
- Break spaghetti into pieces to make it easier to eat in a salad. Cook spaghetti according to package directions; drain well. Add spaghetti to artichoke mixture.
- Mix the dressing: Combine the oil, vinegar, garlic, sugar, 1/2 tsp salt, basil, oregano, and 1/4 tsp pepper in a jar. Cover tightly and shake vigorously.
- Pour the dressing over the spaghetti and artichoke mixture. Toss gently to combine.
Nutrition Facts : Calories 488.7, Fat 36.5, SaturatedFat 10.5, Cholesterol 49.8, Sodium 614, Carbohydrate 22.1, Fiber 2.5, Sugar 1.6, Protein 18.9
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