Healthy Salad Appetizers for a Picnic

by Alesha Wilson
(Wilmington, NC)

Salads are typically serves as the first course of a meal, and in a picnic, they can be used as great appetizers to whet the appetite while the meat is grilling. No picnic is complete without the spread of greens, yellows, oranges and reds in the form of a healthy vegetable salad. Using some basic principles in salad making, you can create the healthiest, tastiest salad for your picnic.

Potato Salad

Every family has a potato salad recipe, which includes mayonnaise and other ingredients that make each salad as unique as the household that created the recipe. Don’t worry about the mayonnaise spoiling in the hot sun. Most quality mayonnaise brands use pasteurized eggs to eliminate food bacteria that could appear on the food when the temperature is hot. Get store-bought mayonnaise because this has high acid content and may contain preservatives that actually keep bacteria off.

But even with these things in place, you should still take care to keep your potato salad inside the chiller along with several bags of ice. Use a plastic container that locks on all sides to keep the mayonnaise from dripping out.

Here’s a simple recipe for potato salad. Add a cup of mayonnaise to three cups of cubed potatoes and blend well. Yoghurt can take the place of mayonnaise if you want to keep the salad lighter. Add a tablespoon of chopped dill, a teaspoon of Dijon mustard, a teaspoon of sugar, and salt and pepper to taste. You can also chop some celery ribs and white radishes then add them to the salad.

Mushroom Salad

Mushroom can be found in any market in this country, and it doesn’t take a professional cook to create something with a bagful of mixed edible mushrooms. To make a salad dressing, mince 3 pieces of shallots, remove the zest and juice a large orange, mince fresh thyme, and prepare the vinegar-oil mixture. Mix 3 tablespoons of white wine vinegar along with 3 teaspoons of olive oil and half a teaspoon of salt. Combine all these ingredients to make the dressing then prepare the mushrooms.

You can use a package of pre-cooked small button mushrooms, or buy some local edible mushrooms and boil them for several minutes until soft and cooked through. Drain the mushrooms well and toss in the dressing. Chill before serving.

Cheese Dipped Fruit Balls

This simple salad can be your dessert or your appetizer. Get the freshest fruits you can find: watermelons, honeydew and cantaloupe. Process these until you get several cups of cubed fruit. You can also use a melon baller to make nice rounded fruit balls. Prepare 4 ounces of blue cheese and 3 ounces of warm cream cheese. Prepare a couple of tablespoons of milk as well as ranch style dressing. Combine the milk, ranch dressing, cream cheese and blue cheese in a blender or mixer. Add honey or brown sugar if you prefer a sweeter taste. Skewer the fruits using toothpick and dip in the dressing.
Alesha has been one of my great and wonderful recipe contributors to this site. She is absolutely great and an authority in what she writes about. I'm delighted and exceptional lucky to have such a great nutritionist writing in my website.I can't thank her enough!

Alesha Wilson is a staff writer at Get Rockwell Nutrition paleo fiber by following the link.

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