Need ideas for an EASY picnic side dish

15 years ago

Hi. Need some ideas so I decided to come to the experts. I have an annual picnic coming up in the end of August. It's a pot luck deal, the sponsor provides the burgers & brats, everyone is to bring a side dish to share. End of August in Minnesota can be in the 80s or the 60s and it's outside so can't really bet on having an outlet to have a crockpot or anything.

OK, not such a bad thing, but.... It's about 150 miles from home and I like to go up 2-3 days early to have some R&R. So I don't have acccess to my kitchen, just a motel that will have a small "dorm" frig, and probably a microwave. I could bring an electric frypan or something if it's a pasta salad for example to cook the pasta or whatever. That's not a big deal. While I don't want to spend a fortune I'm not against dropping a $20 or so (even a little more) and don't mind a little effort just so it works with what I have to work with. More importantly though is easy, foolproof, nay, idiotproof ;) and something that doesn't require a full-fledged kitchen.

In years past, I've bought salads, sweet breads, watermelon (which actually went over great) and supplies (paper plates, plastic flatware, napkins, etc).

I've seen some recipes about adding BBQ sauce and onion to normal deli coleslaw, doctored up potato salad, etc. That's a possibility. Ideally I'd like to do something that I can do either early in the day of the picnic, (picnic starts at 5PM) or the day before.

I'm not adverse to bringing a bucket of ice if needed to chill it for a while, but hopefully whatever can last a couple hours without a lot of fuss.

Here's some of the ideas I've set aside as possibilities. (Got them on Ivillage)

Red Neck Salad

2 15-oz. cans shoe-peg corn, drained

2 15-oz. cans black-eyed peas, drained

1 tomato, diced

1 red onion. sliced

16 oz. bottle zesty Italian dressing

Combine corn and peas in bowl. Add tomato and onion. Pour about half the dressing over mixture, add more as needed and refrigerate 4 to 5 hours.

Three Bean Salad

1 (1 lb.) can cut green beans

1 (1 lb.) can garbanzo beans

1 (15 oz.) can kidney beans

1/2 cup chopped green pepper

1/2 cup sugar

2/3 cup vinegar

1/3 cup salad oil

1 teas. salt

1/4 teas. pepper

Drain green beans, garbanzo beans and kidney beans and combine. Add green pepper. Combine sugar, vinegar, salad oil; pour over vegetables. Add salt and pepper; toss. Chill overnight. Before serving, toss to coat beans; drain. Serves 6 to 8.

Ham and Ranch Pasta Salad

2 cups elbow macaroni or small shells

1 cup ranch dressing-low fat or regular

2 tablespoons milk

1 1/2 cup diced ham

2 green onions, chopped

1 green pepper, diced

Cook pasta al dente according to instructions, drain and rinse in cold water. In a large bowl mix the dressing and milk. Then add all the other ingredients, including the ham and the pasta. Stir well with a wooden spoon. Chill before serving.

These are just some ideas that looked workable, relatively easy and shouldn't be too high maintenance. I also thought about a relish tray, celery, carrots, radishes, green onions, etc. I have pretty much counted out making something like mud bars and/or butterscotch brownies because of the time between making them at home and keeping them until the picnic but I haven't totally counted out making some homemade cookies. They should go a long way and will travel well and still be good after a few days.

Oh, I don't really have to make a whole lot since everyone is to bring something. Essentially the folks that are doing the work that day (cooking, setup/teardown, etc) aren't expected to bring a dish so I don't need to make for 100 people or anything.

So.... was you me, what would you do? I'd sure appreciate any and all suggestions, comments, ideas or...? My mind is kind of spinning. The good thing is I have a couple months to decide!

Thanks!

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Comments (7)

doucanoe
15 years ago
last modified: 9 years ago
Hi there, from a fellow Minnesotan!

I like the idea of three bean salad, and you could easily put that together in a hotel room and the day before!

How about picking up a cold shrimp cocktail from the supermarket deli?

Or a pound cake and some strawberries for dessert?

Here ae a couple more ideas to add to your list of considerations:

White Corn Salad

2c frozen shoepeg white corn
3/4c chopped roma tomato
1/2 c chopped cucumber
2T chopped green bell pepper
3T white wine vinegar
1-1/2 tsp olive oil
1 tsp Dijon mustard
tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced

Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well.
Serves 4

From Cooking Light magazine, date unknown
Make the orzo for this one before leaving home and just kkep it chilled in a zip lock bag. Greek Orzo Salad 1c uncooked orzo 2c chopped cucumber 1\-1/2c cherry tomatoes, quartered 1c feta cheese,crumbled 1/2c chopped onion 1/2c chopped fresh parsley 1/2c chopped black olives 2tsp salt 1/4tsp pepper Dressing: 1/3c extra virgin olive oil 1/3c lemon juice 1tsp minced garlic Â½ tsp salt 1/4tsp pepper Cook orzo, cool, place in bowl with prepared vegetables. Toss with dressing and chill
If you can keep the fruit cold, you could make this in your hotel room, too. Super easy!

Sunny Fruit Fiesta

1 cantaloupe, halved and seeded
Â½ honeydew, seeded
1/4c sugar
1/4c fresh lime juice
2T fresh lemon juice
1T orange-flavored liqueur (optional)
1-1/2 tsp grated lime zest
1c fresh sliced strawberries
1c black or red seedless grapes

Using a melon ballr scoop cantaloupe and honeydew into balls, set aside. or just cut fruit into bite size chunks

In large glass or ceramic bowl, combine sugar, lime juice, lemon juice liqueur and lime zest. Stir well to dissolve sugar. Add fruit and toss gently to combine. Cover and refrigerate at least one hour to blend flavors, stirring once or twice.

Spoon the fruit mixture into serving bowls or hollowed out melon halves, dividing evenly. Serves 6.

**For a tropical version, substitute kiwi slices, papaya or pineapple chunks, or mango cubes. Add a little grated fresh ginger, and maybe a dash of coconut extract.

Linda
glenda_al
15 years ago
last modified: 9 years ago
Perfect for a gathering, as I made for a luncheon on Monday, thanks to Ginger! Big time hit!

{{gwi:1528204}}
Grape Salad
1 1/2 lb each red and green seedless grapes, washed and patted completely dry
Mix 8 oz each fat free sour cream(room temp), ff cream cheese until well blended.
Stir in 1/2 cup sugar/ or splenda and 1 tsp vanilla.
Fold in grapes until completely covered.
Spread into a large glass container.
Slightly brown 4 oz chopped pecans or walnuts, when cool stir into 3/4 cup brown sugar.
Sprinkle mixture completely over top of grapes and give it a gentle pat.
Cover overnight, with seran wrap and ENJOY!
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annie1992
15 years ago
last modified: 9 years ago
If you decide to go with cookies, shortbread travels well, holds up in the heat and doesn't get stale quickly. You could use one basic recipe, add chips to part, or toffee or nuts or whatever and end up with three or four kinds from one basic recipe.

I like the idea of a veggie salad, and I love three bean salad so as far as I can see, that's always a good choice.

You could also make a fresh salsa and take tortilla chips or pita chips to dip. Tomatilla salsa, mango salsa, peach salsa, all good, fast, easy and a big hit here. Just chop up a few ingredients, mix them, let them sit a bit for the flavors to "meld" and eat it up!

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lindac
15 years ago
last modified: 9 years ago
I would make Oriental slaw.

I would buy a couple of pounds of chopped cabbage. and a bunch of green onions.
Then mix the dressing up and put it into a tupper container.
Then put the sugar, butter and the noodles in a fry pan and toss to coat and brown....dump out on foil, cool, crumble and bag in plastic.
When you are ready to serve, put it all together, toss and there you go!
Dressing for Oriental slaw:
1 cup salad oil
2 tsps soy sauce
1/2 cup sugar
1/2 cup rice vinegar, flavor packet from one packet of ramen noodles
1 tsp dark sesame oil.
Mix all together.

For the noodles:
2 packages ramen noodles, broken up
1/2 cup sugar
1/2 stick of butter
1/4 cup ( or more!) slivered almonds
Melt the butter, add the sugar in a fry pan over medium heat. Add the noodles and nuts and cook stirring constantly until coated with butter and sugar and slightly browned...remove from heat, cool spread out on foil and crumble and add to salad.
You could make all haead and simply keep it in a cooler until it's time to mix for the picnic. Chop up the onions and mix with the cabbage...add the dressing, toss and add the crispy noodles.
Linda C
dgkritch
15 years ago
last modified: 9 years ago
Another vote for the 3-bean salad! Only I make 4-bean....add a can of yellow wax beans.

Keeps well, gets better after a couple of days sitting in the dressing AND no worries about sitting out in the heat.

Deanna
cynic
Original Author
15 years ago
last modified: 9 years ago
I knew I could count on you for feedback! I kind of chuckled, I'm not a bean fan, but that bean salad sounded good and really caught my eye. Any I was thinking of different salads and forgot about the Oriental salad. It's a favorite of mine and I don't have it often.

Salsa & chips! I hadn't thought of that! I thought about chips & dip but salsa didn't occur to me! And I had forgotten to ask for ideas about a sort of a treat for the people doing the cooking. I feel kind of bad for them, they're volunteers and work hard to keep the food coming. And then they wind up getting the leftovers at the end so I thought I'd like to bring them a little "something special" of some sort. Thought about some bars, cookies, pop, or something but the pound cake & berries, sounds perfect! I could take some Glad containers and make up individual ones, cake, berries, shot of Reddi-Whip, and they'd be individual servings and easy to keep in the cooler right with the meat so they don't get misappropriated! I should remember to put a plastic fork with them too, shouldn't I?

BTW, Glenda, that grape salad looks great. Problem is that some of the people I hope to share with have reactions to cream cheese. Is there a substitute that might work?

Thanks all, really appreciate it. Looks like I'm on the right track and have some definite ideas to work with.
stacy3
15 years ago
last modified: 9 years ago
I pulled this from a previous thread - and I can't take credit. Chase posted this on a thread about favorite potluck contributions and it may work for you!

When I have to take something that travels well I always go for an Antipasto platter. It is easy, travels well and makes a nice presentation. I buy the piece parts and assemble on site. I have even been known to buy the cold meats and cheeses at the parties location so I don't have to worry about refrigeration.

Jar of roasted red peppers
Jar of artichokes
Jar of Italian hot peppers
Jar of pickled onions
Jar of olives (black and green)
Provolone cheese
Mozarella cheeese
Fontina cheese
Several Italian salamis, hot and mild
Mortadella
Proscuitto

Open and drain the jars, cut the cheeses in cubes, roll the meat slices. Place on a pretty plate and enjoy the comments.

Need ideas for an EASY picnic side dish

Comments (7)

doucanoe

glenda_al

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Need ideas for an EASY picnic side dish

Comments (7)

doucanoe

glenda_al

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lindac

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