Pleasant Picnic Picks
CRISP THAI SALAD
SERVES: 8 TO 10 | TIME: 30 MINUTES
FOR THE SALAD:
1 small head green cabbage, chopped | 1 small cucumber, peeled and diced | 1 carrot, peeled and shredded | 1 cup dry roasted peanuts, coarsely chopped | 2 green onions, chopped
FOR THE DRESSING:
3 Tbsp. sugar | 1 Tbsp. smooth salsa | 1/3 cupwhite vinegar | 1/3 cup vegetable oil | 1⁄2 cupchopped fresh cilantro | 1⁄2 sweet red bell pepper, seeded and chopped | 3 cloves garlic, minced
INSTRUCTIONS:
In a large bowl, combine the cabbage, cucumber, carrot, peanuts, and green onions.
In a separate bowl, combine all dressing ingredients and whisk until well mixed. Pour the dressing over the vegetables and toss.
EASY BREEZY CAPRESE SANDWICHES
MAKES: 4 SANDWICHES | TIME: 20 MINUTES
INGREDIENTS: 4 large ciabatta rolls, cut in half horizontally | 1/3 cup mayonnaise | 1 cup baby spinach | 1 Tbsp. refrigerated basil pesto | 8 oz. fresh mozzarella | 12 large leaves fresh basil | 1 tsp. balsamic vinegar | 2 medium tomatoes, cut into 1⁄4” slices
INSTRUCTIONS: Place roll halves on work surface, cut sides up. In small bowl, combine mayonnaise and pesto. Spread mixture on cut sides of the roll halves. Layer spinach, cheese, tomatoes, and basil on roll bottoms. Drizzle vinegar over basil and replace roll tops. Cut each sandwich in half diagonally, and serve.
FRESH MINT MIXED BERRIES
SERVES: 4 TO 6 | TIME: 15 MINUTES
INGREDIENTS: 1 cup blueberries | 1 cup blackberries | 1 cup strawberries | 1⁄4 cup sugar | 1⁄4 cup freshly squeezed lemon juice | 2 Tbsp. chopped fresh mint
INSTRUCTIONS: Combine blueberries, blackberries, strawberries, and mint in a serving bowl and toss. In a small bowl, combine lemon juice and sugar. Drizzle over fruit. Cover with plastic wrap and refrigerate until ready to serve, up to six hours.
