Nice weather is finally here! This is the perfect time of year to go on a picnic. These picnic-friendly recipes are easy to make and safe for a picnic. Enjoy!
16 oz. bag of frozen, shelled edamame
1/3 cup red bell pepper, diced
1/3 cup yellow bell pepper, diced
1/3 cup orange bell pepper, diced
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
Cook edamame according to the package directions. Drain well and cool slightly. Toss edamame with chopped peppers in a large bowl. Add sesame oil and sesame seeds. Toss to coat. May be served chilled or at room temperature. Refrigerate any leftovers.
4 cups (about 2 pints) strawberries,
sliced and hulled
2 tablespoons balsamic vinegar
1/4 cup sugar
In a large bowl, sprinkle sugar over strawberries. Gently stir. Add balsamic vinegar. Gently stir. Let stand at room temperature until juices form, approximately one hour. Serve at room temperature. Refrigerate any leftovers.
MEDITERRANEAN VEGETABLE SALAD AND VINAIGRETTE
1 cucumber, seeded and diced
1 small red bell pepper, diced
1/2 small yellow bell pepper, diced
1 pint of grape tomatoes, halved
1/2 medium red onion, diced
2 tablespoon capers, drained
1 cup feta cheese crumbles
Place the first six salad ingredients in a large bowl. Pour the vinaigrette (recipe below) over the vegetables. Add the feta cheese and gently toss to coat. Let stand at room temperature for 30 minutes. Serve at room temperature. Refrigerate any leftovers.
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup olive oil
salt and pepper to taste
Whisk together garlic, oregano, parsley, mustard, vinegar, salt and pepper. Add olive oil and whisk until the mixture blends.
Marinated strawberries are a nice addition to a spinach salad! Serve with blue cheese crumbles and toasted pecans.
Do you have a favorite recipe to share with Wilson Living readers? Send your original, unpublished recipes to Stacey@wilsonlivingmagazine.com.