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  1. Home
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  3. Make-Ahead Picnic Salads

Make-Ahead Picnic Salads

By Food & Wine Updated March 31, 2017
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Cranberry Bean Salad with Celery, Basil and Mint
Credit: © Martin Morrell
These easy recipes include potato salad with bacon and quinoa salad with sugar snap peas.
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1 of 21

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Green Bean-and-Tomato Salad with Tarragon Dressing

Green Bean-and-Tomato Salad with Tarragon Dressing
Credit: John Kernick
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This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics, like the kind Paul Virant’s mother would prepare when he was a child.

  • Summer Produce Guide

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Santa Fe Quinoa Salad

Santa Fe Quinoa Salad
Credit: Stephanie Foley
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Chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.

  • Summer Party Recipes

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Moroccan Carrot Salad with Spicy Lemon Dressing

Moroccan Carrot Salad with Spicy Lemon Dressing
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Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat.

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Quinoa Salad with Sugar Snap Peas

Quinoa Salad with Sugar Snap Peas
Credit: © Quentin Bacon
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Vegetable Rainbow Salad

Vegetable Rainbow Salad
Credit: CON POULOS
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This vibrant salad showcases a colorful mixture of pickled onions and radishes, roasted root vegetables, leafy greens and black quinoa.

  • Vegetable Recipes

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Antipasto Salad with Bocconcini and Green-Olive Tapenade

Antipasto Salad with Bocconcini and Green-Olive Tapenade
Credit: John Kernick
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This no-cook salad from Los Angeles chef Nancy Silverton, inspired by the antipasto in Italian-American restaurants, is a delicious toss of iceberg lettuce, mozzarella, salami and olives in an oregano-laced dressing.

  • Italian Recipes

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Lemony Bulgur Salad with Shrimp and Spinach

Lemony Bulgur Salad with Shrimp and Spinach
Credit: © Petrina Tinslay
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Bulgur (a quick-cooking form of whole wheat) is usually boiled before it’s eaten, but for this terrific main-course salad, Melissa Rubel Jacobson simply softens it in warm tap water before tossing it with baby spinach and precooked shrimp.

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Layered Chicken Salad with Coriander-Yogurt Dressing

Layered Chicken Salad
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Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bowl.

  • Salads with Chicken

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Crunchy Cabbage Salad

Crunchy Cabbage Salad
Credit: © James Baigrie
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“Sometimes I make this simple salad with just one color of cabbage; sometimes I arrange it in alternating rows of color,” says Jacques Pépin. The tangy-salty anchovy dressing would also be delicious on other crisp salad greens, such as escarole or chicory.

  • Cool Food for Hot Weather

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Chicken and Rice Salad with Pine Nuts and Lemon

Chicken and Rice Salad with Pine Nuts and Lemon
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This Mediterranean-inspired salad can be served warm or slightly chilled. Be sure to check the seasonings, as cold dishes often need more salt and pepper than those served hot.

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Fusilli with Spinach and Sun-Dried-Tomato Pesto

Fusilli with Spinach and Sun-Dried-Tomato Pesto
Credit: © David De Vleeschauwer
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Feel free to use chopped walnuts instead of pine nuts, or add half a cup of roughly chopped pitted black olives to the salad.

  • Pasta Recipes

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Eggplant Caponata

Eggplant Caponata
Credit: © Tina Rupp
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Sicily’s caponata is a tangy eggplant salad served as a side dish or appetizer. This version adds bits of velvety avocado, full of monounsaturated fats that can help lower cholesterol.

  • Healthy Recipes

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Barley Salad with Parsley and Walnuts

Barley Salad with Parsley and Walnuts
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Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette.

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Potato Salad with Bacon and Barbecue Sauce

Potato salad
Credit: © John Kernick
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The mayonnaise dressing for this potato salad gets pungency from mustard oil (store-bought spicy mustard works fine, too) and a hit of smoky-sweet flavor from bacon and bottled barbecue sauce.

  • Summer Grilling Recipes

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Rice Salad with Merguez and Preserved Lemon Dressing

Rice Salad with Merguez and Preserved Lemon Dressing
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This boldly flavored dish is enticing, especially to those with a taste for heat. It can be prepared several hours ahead and served at room temperature.

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Couscous Salad with Zucchini and Roasted Almonds

Couscous Salad with Zucchini and Roasted Almonds
Credit: © Petrina Tinslay
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Barley and Grilled-Vegetable Salad

Barley and Grilled-Vegetable Salad
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  • Lessons from Grilling Maven Elizabeth Karmel

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Farro Salad with Squid and Chorizo

Farro Salad with Squid and Chorizo
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The chorizo in this farro-and-squid salad makes it robust enough to pair with a ripe Australian red.

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Leek Salad with Walnuts and Tomme de Brebis

Leek Salad with Walnuts and Tomme de Brebis
Credit: © Tina Rupp
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Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep's-milk cheese Tomme de Brebis.

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Escarole and Roasted Broccoli Salad with Anchovy Dressing

Escarole and Roasted Broccoli Salad with Anchovy Dressing
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This salad offers an amazing array of flavors: sweet roasted broccoli, bitter escarole, salty anchovies, sharp cheese.

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Cranberry Bean Salad with Celery, Basil and Mint

Cranberry Bean Salad with Celery, Basil and Mint
Credit: © Martin Morrell
Go to Recipe

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    1 of 21 Green Bean-and-Tomato Salad with Tarragon Dressing
    2 of 21 Santa Fe Quinoa Salad
    3 of 21 Moroccan Carrot Salad with Spicy Lemon Dressing
    4 of 21 Quinoa Salad with Sugar Snap Peas
    5 of 21 Vegetable Rainbow Salad
    6 of 21 Antipasto Salad with Bocconcini and Green-Olive Tapenade
    7 of 21 Lemony Bulgur Salad with Shrimp and Spinach
    8 of 21 Layered Chicken Salad with Coriander-Yogurt Dressing
    9 of 21 Crunchy Cabbage Salad
    10 of 21 Chicken and Rice Salad with Pine Nuts and Lemon
    11 of 21 Fusilli with Spinach and Sun-Dried-Tomato Pesto
    12 of 21 Eggplant Caponata
    13 of 21 Barley Salad with Parsley and Walnuts
    14 of 21 Potato Salad with Bacon and Barbecue Sauce
    15 of 21 Rice Salad with Merguez and Preserved Lemon Dressing
    16 of 21 Couscous Salad with Zucchini and Roasted Almonds
    17 of 21 Barley and Grilled-Vegetable Salad
    18 of 21 Farro Salad with Squid and Chorizo
    19 of 21 Leek Salad with Walnuts and Tomme de Brebis
    20 of 21 Escarole and Roasted Broccoli Salad with Anchovy Dressing
    21 of 21 Cranberry Bean Salad with Celery, Basil and Mint

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