I need a good side dish to bring to a picnic?

Question

something different that everyone will love. Thank you!

Answer 1

Devilled eggs or Scotch eggs

Answer 2

In the summer.. i almost always bring a fruit salad...

i usually use:

cantaloupe

watermelon

strawberries

honeydew melon

and sometimes grapes

just cut them up bite size and mix them together...they dont need anything else just make sure to get goos ripe fruit:)

i always come home with an empty bowl

Answer 3

I love this simple red potato salad:

Suitable for 6 salad servings



Ingredients:

  

1 pound red baby potatoes, jacketed and rinsed well

4 tablespoons fresh lemon juice, divided

¼ cup olive oil

2 garlic cloves, minced

2 tablespoons mayonnaise

3 anchovy fillets, soaked in cold water, sliced

1 chili pepper, seeded and diced

4 scallions or green onions, sliced (green and white parts)

½ cup fresh coriander leaves, shredded

Salt and freshly ground pepper, to taste

  

Preparation:



Do not peel. Rinse well, and slice the potatoes lengthwise and boil in salted water with 1 tablespoon lemon juice until they are soft enough to eat.

Drain and transfer to bowl

       In a separate bowl, mix the olive oil, the remaining 3 tablespoons lemon juice, garlic, mayonnaise, anchovy, chili pepper and the salt and pepper. Add the mix to the potatoes while they are still hot.

It's always well liked, and it is quite different.

You may also like Middle Eastern hummus:

http://www.outdoor-cooking.com/hummus-re...

or this great cucumber and dill salad:

http://www.outdoor-cooking.com/cucumber-...

Answer 4

Macaroni salad tastes really good when it is when someone makes it from scratch! Since it is a lot of fun, things go by quicker. Here is how to:

Difficulty: Moderately Easy

Things You’ll Need:

    * 4 cups uncooked elbow macaroni

    * 3 eggs

    * 1 onion

    * 1/2 red bell pepper

    * 1/2 green pepper

    * 1/2 yellow pepper

    * 3 celery stalks

    * 1 1/2 cups of mayonnaise

    * 2 1/2 tablespoons prepared yellow mustard

    * 2 teaspoons white vinegar

    * 3/4 cup white sugar

    * 1/2 teaspoon salt

    * 1/2 teaspoon ground black pepper

Step1

Bring a large pot of salted water to a boil. Add the elbow macaroni, stirring occasionally. Cook for approximately 10 minutes or until macaroni is tender. Drain when finished and set aside to cool.

Step2

Boil a medium sized pot of water and carefully add three eggs to the pot. Boil the eggs for approximately 12 minutes. Run cold water over the eggs to cool. Crack and peel the shells off of the eggs, dice them and place in a large bowl.

Step3

Prepare the vegetables while the macaroni and eggs are boiling. Dice the celery, onion and peppers, and place all diced vegetables in the large bowl with the eggs. Make sure to remove the seeds from the peppers before chopping.

Step4

Mix the mayonnaise, mustard, white vinegar, sugar, salt and pepper into a separate, small bowl.

Step5

Stir the mayonnaise mixture in with the vegetables and eggs. Pour the macaroni in and mix all of the ingredients together until they are thoroughly blended.

Step6

Cover up the macaroni salad and cool it in the refrigerator for at least two hours before serving.

Hope this helped=) Good luck!

Answer 5

An old fashioned favorite---no mayonaise--can be served at room temp---nice palate cleanser that is refreshing sweet and sour and goes with any meal.

Three Bean Salad Recipe

Ingredients

1 15-oz can cannellini beans, rinsed and drained

1 15-oz can kidney beans, rinsed and drained

1 15-oz can garbanzo beans, rinsed and drained

2 celery stalks, chopped fine

1/2 red onion, chopped fine

1 cup fresh, finely chopped flat-leaf parsley

1 Tbsp fresh finely chopped rosemary

1/3 cup apple cider vinegar

1/3 cup granulated sugar

1/4 cup olive oil

1 1/2 teaspoons salt

1/4 teaspoon black pepper

Stir up a couple of days ahead, refrigerate, and serve using a slotted spoon.

Answer 6

potato chips and ranch dip.

Ranch dip

1 16oz container of sour cream

1 pkg. Hidden valley dry ranch mix(NOT the one that says dip on it)

shredded sharp cheddar cheese

real bacon bits

Mix all the ingredient in a bowl. Cover and chill for at least 4 hours. Watch out this stuff is addictive. My friends and family call it crack dip.

Answer 7

Hashbrown Potato Casserole

2 pounds. frozen hashbrowns potatoes, thawed

10 oz pkg cheddar cheese, grated

8 oz. sourcream

1 can cream of celery

1 tsp. salt

1 tsp. pepper

1/2 stick butter, melted

Mix all other ingredients together. Put in greased casserole. Bake at 350' for 50-60 minutes

Artichoke Rice Salad with Shrimp  

1 (6.9-ounce) package instant rice and pasta mixture,

chicken flavor

1 (6-ounce) jar marinated artichoke hearts, quartered

1/2 cup mayonnaise

1/2 red bell pepper, chopped or green pepper

2  green onions, chopped, white and green parts (i use regular onion)

12 to 14 pimiento-stuffed green olives, sliced (optional)

1/2 teaspoon curry powder (optional)(i leave out cuz I dont like curry powder)

Salt and pepper

1 pound small or medium shrimp, peeled and deveined (i get the all ready cooked shrimp)

Instructions

In a skillet prepare rice a roni according to package directions.

Drain the artichoke hearts and reserve the marinade. In a small bowl, whisk the marinade and the mayonnaise to combine. Add the artiichoke hearts, red pepper,  onions, olives, curry powder, salt and pepper, to taste, and mix together.

If serving this recipe cold, and the shrimp is not cooked then place shrimp in a small amount of salted water for about 3 to 4 minutes, until firm and cooked through. Test a shrimp to see if it is the texture you like. If you are going to serve this as a hot casserole, just plunge the shrimp into boiling water for 2 to 3 minutes and drain. Do not overcook. Add the artichoke mixture to the rice and pasta mixture. Gently stir in the cooked shrimp. If serving as a salad, chill until ready to serve. If serving as a casserole, preheat oven to 350 degrees F. Place in a 2 1/2-quart casserole dish and bake for 20 minutes, until heated through. NOTE: I have not tried the hot version. I always chill the rice salad and serve it cold.