With an unusual stretch of pleasant weekends here in DC, we’ve been getting really good use out of our picnic blanket. (Even laying it out to watch the USA match on the big screen at Mosaic District Monday night — so fun!)
Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.
I’m going on a picnic and I’m bringing…
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
This tangy, cool salad is a perfect complement to grilled fish or chicken. The foodie tot joined me in the kitchen to whisk together the yogurt dressing and assemble the salad. While she’s no fan of yogurt on its own, she agreed that the finished dressing was tasty and even took a few bites of the salad at dinner. More proof that kids who cook are more likely to try something new. And serving up new foods in a fun and laid back setting, like a picnic, is even better!
Recipe: Fennel Slaw
Makes 4-6 servings
- 2 bulbs fennel, core removed and thinly sliced
- 1 small white onion, thinly sliced
- 1 cup red grapes, halved
- 1/2 cup Greek-style yogurt
- 2 tablespoons sherry vinegar
- 1 tablespoon honey
- 1/4 teaspoon sea salt
1. Place sliced onion in a bowl of water and let soak for 10 minutes, while preparing salad. (This helps take the bite off.)
2. In a small bowl, whisk together yogurt, vinegar, honey and salt. Set aside.
3. Drain onions and pat dry. Gently toss fennel, onion and dressing in a separate bowl. Fold in cut grapes. Chill until ready to serve.
What’s your favorite salad for a picnic?