Perfect Picnic / Potluck Salad Recipe

Veggies for the perfect potluck salad

The Summer is upon us and I’m hoping for sunshine-y days with friends and family sharing food. Choosing a potluck or picnic dish can be tricky, you want something that won’t fade in flavor or possibly go bad in transit or while sitting around. And a salad can be the trickiest dish of all. This salad not only travels well, it actually gets better with time. I learned the basics from our chef at work who really knows the limitations of a salad bar.

The basics are:
Red bell pepper
white mushrooms, sliced
zucchini (the small young ones are best)
canned or bottled ( I use canned) artichoke hearts, quartered

good quality basic italian dressing (you can make your own if you have a favorite recipe, or buy the one you like – I have been using Newman’s and always get raves)

picnicsalad complete

Just slice up the veggies into bite-sized pieces, toss with the dressing and you’re done.
For this particular batch I used two small zucchini, one red pepper, about 1/2 lb of mushrooms and one can of artichoke hearts. I tossed it with about 1/3 cup dressing. The result was one quart of salad.

Want to add a little protein? – garbanzo beans work especially well.

It goes just as well beside burgers as it does a roast chicken or homemade ravioli. When I know a heat wave is coming, I’ll make a batch so there’s something healthy and refreshing in the fridge.

Author: Tricia

Craft addict, flickr lover, Librarian and Legend in her own room.

  • Ooh, this looks so good and so healthy. I will need to try this one this summer. Great meeting you at the conference!

    • Tricia

      Thanks! It is really quick and healthy.

      It was great meeting you too!