picnic salad recipes

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Asian Style Slaw

(6 large) scallions, trimmed and thinly sliced

(16-ounce) bags coleslaw mix red cabbage

red onion, thinly sliced

soy sauce

lemon juice

vegetable oil

ginger

white vinegar

dark brown sugar

Asian sesame oil

sesame seeds, optional

salt

black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

The perfect pairing with teriyaki skirt steak and sticky rice. I added cilantro and substituted brown sugar for honey, and white vinegar with rice vinegar. Perfection!

So delicious and easy! I added cilantro. Very tasty !

I was looking for an alternative to cole slaw and this recipe rocks!  I added cilantro, sliced almonds and black sesame seeds.  Yum yum!

Really good!  It's a bit heavy on onions so tone them down if you need to.  I halved the recipe and it fed our family of 4 perfectly.  My teenage boys had seconds, said they couldn't get enough.

Great recipe!  I had a head of napa cabbage in the fridge that I used instead of traditional cabbage, and I was very pleased with the result.

We liked it wilty!!!  Made it ahead of time and let it marinade in its own juices - fear not allowing it to sit and absorb all the goodness.

Loved it. Made a half batch and almost devoured it in one night by myself. Like it so much I could stuff it in a tortilla and live on it. Wished I used the dressing more sparingly however. I also had an abundance of sugar snap peas and banana peppers in my garden so I added them for extra crunch sliced diagonally. I think I’m going to make this dressing for regular salads too. I also left out the sugar...Didn’t need it.

I made it as instructed, and it was very well received by guests.<br />

The recipe and reviews sounded great, but I did not like it at all and did not make any changes to the recipe. Not a helpful review I know .... but this just wasn't for me. :) 

https://www.foodnetwork.com/videos/asian-style-coleslaw-recipe-0169083

This recipe's Asian flavorings are a welcome change from plain coleslaw.

Asian-Style Coleslaw Recipe

Farro Salad with Tomatoes and Herbs

water

farro (about 1 1/2 cups)

tomatoes,

sweet onion (recommended: Walla Walla) chopped

chives

parsley leaves

garlic clove, minced

balsamic vinegar

olive oil

Chef Name: Giada De Laurentiis

Full Recipe Name: Farro Salad with Tomatoes and Herbs

Talent Recipe: Giada De Laurentiis’ Farro Salad with Tomatoes and Herbs, as seen on Food Network’s Everyday Italian

FNK Recipe: 

Project: Foodnetwork.com, CINCO/SUMMER/FATHERSDAY

Show Name: Everyday Italian

Combine the water and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, chives, and parsley to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

Yes, this is the same recipe that's on the back of the Nature's Earthly Choice bag, but I'll bet a lot of people have either passed this by in the grocery store or may not be able to get it locally (you can get farro online) so at least this wonderfully healthy grain has been introduced to a wider audience. I add fresh dill in addition to the parsley, diced celery for crunch and when it's cool I add a cup of crumbled feta cheese (because everything's betta with feta). I have to hide leftovers. Ditch the oily or mayo laden pasta salads for this one &amp; you'll be asked to bring this all the time!

Terrific. I made a few modifications. I put in quartered cherry tomatoes, not peeled or seeded. I added lemon juice (from half a lemon). I also soaked the sweet onion in cold water for five minutes before adding. Finally, I added French lentils, 1 cup cooked on the stovetop at the same time I cooked the farro. Great flavors, and doing it this way a high-protein power lunch.

Which came first? Giada's recipe or the EXACT SAME recipe on Nature's Earthly Choice farro package? Hmmm. Regardless, this was delicious. I used Roma tomatoes and fresh parsley and chives from my garden. I served it with roasted chicken. Yum! I'll be making this one again.

A great summer BBQ salad! I add extra parsley to give it more color. Thinking of switching to half red onion instead of sweet for extra pop. 

Delicious salad! I'm not a fan of raw onions so I substituted them with cucumbers for some crunch.  I really like farro and this will remain one of my go-to recipes.

Recipe is good but is word for word from the bag of Nature's Earthly Choice Italian Pearled Farro!

My family loves farro, I cook mine in a chicken bullion for more flavor. This salad recipe is a keeper,simply delish!



Amazing salad. I added some feta cheese and cucumbers and it is just delicious. Thanks Giada. 

Perfect summer side dish! Dressing is perfect, no adjustments there, but I did add cucumbers and cilantro and fresh lime juice, served with shredded cotijo cheese- Light, refreshing! 

Made it first time and my wife loved it immediately. Making it again for sure. Great recipe and could be adjusted with other ingredients.

https://www.foodnetwork.com/videos/farro-salad-with-tomatoes-0236040

Giada makes a balsamic-flavored salad of farro, tomatoes, onion and herbs.

Farro Salad with Tomatoes

I guess I'm sticking to the classic salads for my BBQ, and there's nothing more classic BBQ than a good home-style potato salad. Mine is rich in flavor, but still light and fresh, thanks in large part to the dill and lemon juice. The vibrant green dill also does wonders for the look of the salad. There's nothing worse than mushy, mealy potatoes, so make sure to start your spuds off in cold water and to cook them whole.

Creamy Dijon-Dill Potato Salad

Yukon gold potatoes, peeled

salt and black pepper

celery

mayonnaise

red onion, finely chopped (about 1/2 cup)

tightly packed chopped fresh dill

vinegar

lemon, juiced

Dijon mustard

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes, and that's good.)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Great salad - I added 1.5 tsp of yellow mustard along with the dijon, I chopped up 1 medium sized dill pickle instead of fresh dill (I didn't have any on hand) and chopped a handful of radishes for some zing. Of course, the salad always tastes better the next day - so it's a great make ahead salad.

Wow! My family absolutely loves this recipe!

I have been making this potato salad since 2013 with complete satisfaction. My only alteration is to add two diced hard-boiled eggs. Such a keeper, as recipes go!

I made this for a party and it was a huge hit! My husband thought it was absolutely perfect! Making it again for the second time this week! 

Easy to make with less ingredients &amp; delicious!  Love the taste from fresh dill &amp; small amt of chopped red onions,  and lemon.  A winner! 

This was fabulous! Picky hubby even loved it and asked for it again, and it went perfect with the bbq ribs! The recipe said not to refrigerate, to serve warm, however I did refrigerate and in my opinion it did not detract from the flavor one iota. This is definitely a keeper!!<div><br /></div>

<div>I love the recipe but can't eat potatoes so I substitute very lightly blanched cauliflower florets.  You'd never know you're not eating potatoes.  </div><div><br /></div>

Great potato salad! I decreased the potatoes to about 2-2.5# to make sure it was creamy enough - the potatoes do absorb the dressing somewhat, make a little extra and toss again right before serving

Great potato salad!!  I used grainy creole mustard, (what i had on hand), This was a hit at the dinner table.  Will totally make again.

https://www.foodnetwork.com/videos/daves-dijon-dill-potato-salad-0237135

Dave prepares a creamy potato salad with fresh ingredients.

Dave's Dijon-Dill Potato Salad

Arugula, Watermelon and Feta Salad

orange juice

lemon juice (2 lemons)

shallots (1 large)

honey

baby arugula, washed and spun dry

watermelon,

good feta cheese, 1/2-inch diced

(4 ounces) whole fresh mint leaves, julienned

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

I made this last night and followed the recipe completely minus the lemon. I cut the lemon in half preferring the cheese flavor.<br />Ina your recipes are so good. My husband is a terribly picky eater preferring meat and potatoes, but this recipe excited me when he liked it! Thank you!

Great refreshing salad. Nice taste with the mint, feta and watermelon combination. I can’t wait until post-quarantine to fix it for a dinner party. 

This is a refreshing salad. Plan on substituting the watermelon for other fruits of the season. Love it!

This is my favorite salad forever!!! The flavors pop in your mouth and the vinaigrette just brings it all together, my kids loved itThank you Ina

A favorite salad of mine. Love the sweetness of watermelon against the brininess of the feta and peppery arugula. The dressing is light and doesn’t take over the salad.  

The peppery taste of the baby arugula overpowered the flavor of the watermelon.  I would recommend a milder type of lettuce.

https://www.foodnetwork.com/videos/arugula-watermelon-salad-0137968

This salad combines arugula, watermelon, feta, mint and citrus vinaigrette.

Arugula Watermelon Salad

French Potato Salad

potatoes

dry white wine

chicken stock

Champagne vinegar

scallions

dill

parsley

basil leaves

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Outstanding! Looked for an alternative to Mayo-based recipe (which I’ve loved since a child) and this exceeded expectations! My wife and I were amazed. It’s our new “go to” potato salad when alone or when friends join us. 

This is my favorite recipe for potato salad. i usually reduce the olive oil by 3-4 tablespoons so the salad isn’t too oily. 

This is delicious, light and full of flavor. I did add a little more Dijon mustard and I was out of green onions so I use the white onion. I love onions so I would make it this way again. I did not add all the olive oil but when it was finished and I tasted it I added a little bit more.

Absolutely delicious!! Tried this at a friends party and loved the fresh dill in the dish. Refreshing yet comforting. Will make this at home soon. 

Everything the others said and then some~~

I love this and have made it many times. I want to point out that it is NOT vegetarian! (Chicken stock)

I love Ina, but every once in a while I'm flummoxed by the five-star reviews for obviously flawed dishes.  This recipe is a DUD...unless you like a bowl of potatoes SWIMMING in olive oil...and I even upped the amount of potatoes (suspecting that 10 tablespoons of olive oil was going to be way too much).  Guests coming in less than two hours...not a happy camper here!

I L O V E this salad.  It is so delicious and my<br />family and friends always look forward to it.  Thanks Ina!

This recipe is perfect. I love it in every way!

https://www.foodnetwork.com/videos/inas-french-potato-salad-0170504

Fresh herbs and a good vinaigrette give Ina's potato salad a French accent.

Ina's French Potato Salad

Vegetable Coleslaw

white cabbage (1/2 small head)

red cabbage (1/2 small head)

carrots

sugar

cider vinegar

celery seeds

celery salt

A close-up of cabbage made of a variety of vegetables

Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.

In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.

My go-to recipe for slaw. Easy &amp; a crowd pleaser!<br /><br />Also have used the dressing on broccoli slaw. Yummy!

This is my Cole slaw go-to. So great with any kind of bbq, especially smoked meats. I only change it up by mixing both tri-color cabbage mix and broccoli slaw mix.

Perfect blend of sweet and sour, and not dripping with too much sauce! 

So many compliments when I made it! Delicious! 

Generally, a big fan of Ina's recipes but not this one.  Thought maybe the recipe in her book was flawed.  Too mayonnaise-y ;  single note, " down " note.  I now recall not caring for this slaw when served at her  Hampton's store. Made it for a party last night  to go with BBQ chicken and it was NOT a hit.  Stick with a vinegar based slaw !

Ina knows food.  I don't know why I bother searching for other recipes when hers always come out perfect.  I have made this twice in the past month to go with pulled pork and it is the perfect complement.  My food processor made shredding the vegetables very easy.  The second time around, I made the dressing and kept it separate in the fridge.  Then I just coat the cabbage when I'm ready to serve.  Definitely prolongs the life of the dish and keeps it from getting soggy.  Next time I'm going to give her blue cheese version a try.

This coleslaw is wonderful - very flavorful, crunchy, and colorful! Thank you, Ina.

https://www.foodnetwork.com/videos/inas-vegetable-coleslaw-0137643

Ina makes her Vegetable Coleslaw, a classic side dish with barbecue.

Ina's Vegetable Coleslaw

Chicken Salad Contessa

split (1 whole) chicken breasts,

Good olive oil

pecan halves

walnuts halves

sour cream

tarragon leaves, divided

green grapes,

Lettuce leaves,

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

I thought 2 teaspoons of salt would be way too much so I put in just over 1 teaspoon. Wow - still way too salty, almost inedible. I added more mayo and a little honey to try and salvage it. Be sure to reduce the salt if you make this, always easier to add salt than to remove it!

I made this recipe with leftovers from a roasted chicken. The dressing is the key and what you add is up to you. Instead of nuts and grapes, I added dried cranberries... absolutely perfection 

Delicious!! I thought it would maybe be missing texture but I was wrong. The roasted nuts just makes it. Delicious flavor from the fresh tarragon as well. 

I measured the salt and two teaspoons leaves it too salty. The Whole family felt that way. First Ina recipe I am disappointed in. I’ll try it again noting to reduce the salt. 

Very good. I agree to cut the pieces smaller. 

Great chicken salad very refreshing for a summer day.

https://www.foodnetwork.com/videos/chicken-salad-contessa-0168968

Grapes and roasted nuts give Ina's chicken salad a special, elegant touch.

Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.

German Potato Salad

Yukon gold potatoes

bacon

onion

chives,

Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.

Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.

Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

I grew up in a German/Russian/Polish family and this was a staple of my grandmother’s. This recipe is the closest I’ve had. Delicious.

Very good! Nice sweet and savory balance with a little bite to it.

At first I was nervous because it smelled very strongly of vinegar (and I don't normally like the taste), but it came out great! I will definitely be making it again

Very easy to follow and was a success with the family! 

Reminds me of my German friend who made this delicious dish. Looking forward to making it and hope it tastes just like hers. 

Way too sweet. <br /><br />Way too sweet and I used less sugar than the recipe calls for.  I will make again and use only one tablespoon or less. 

Top 21 picnic salad recipes recipes from across the web

The most viewed picnic salad recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian Style Slaw

Farro Salad with Tomatoes and Herbs

Creamy Dijon-Dill Potato Salad

Arugula, Watermelon and Feta Salad

French Potato Salad

Vegetable Coleslaw

Chicken Salad Contessa

German Potato Salad

Spinach Artichoke Pasta Salad

Penne with Beef and Arugula

Potato Salad

Spring Green Salad

Herb Potato Salad

Roasted Shrimp Salad

Black-eyed Pea Salad

Potato Salad

Old-Fashioned Macaroni Salad

Blue Cheese Cole Slaw

Crunchy Avocado Salad

New Potato Salad

Cucumber and Tomato Salad

Top 21 picnic salad recipes recipes from across the web

The most viewed picnic salad recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Style Slaw

Farro Salad with Tomatoes and Herbs

Creamy Dijon-Dill Potato Salad

Arugula, Watermelon and Feta Salad

French Potato Salad

Vegetable Coleslaw

Chicken Salad Contessa

German Potato Salad

Spinach Artichoke Pasta Salad

Penne with Beef and Arugula

Potato Salad

Spring Green Salad

Herb Potato Salad

Roasted Shrimp Salad

Black-eyed Pea Salad

Potato Salad

Old-Fashioned Macaroni Salad

Blue Cheese Cole Slaw

Crunchy Avocado Salad

New Potato Salad

Cucumber and Tomato Salad

The most viewed picnic salad recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine