Perfect Portable Picnic Recipes To Put In Your Basket

As the weather is getting warmer, it’s fun to spend more time outdoors and take in that sunshine. Picnics area great way to enjoy that time outside and breath in that fresh air while spending time with family and friends and of course eat food, why not try some new picnic recipes?

 

READ MORE: Fire Up That Grill And Check Out These Vegetarian Grilling Recipes

 

With some preparation and planning in advance, you can organize a delicious and most enjoyable picnic. Get your picnic basket ready as we’ve put together a selection of tasty picnic recipes tohelp make your al fresco summer dining experience the best it can be!

 

 

5.) Salad Picnic Recipe: Crudites Salad with Farro and Pecans

Favorite Picnic Recipes Crudités Salad with Farro and Pecans

bon appetit

 

A textured salad with a lovely crunch from bon appetit. The toasted pecans and almond butter add a beautiful nutty taste to the salad.

 

Serves 4

Ingredients

Vinaigrette

 

 

 

 

 

 

  • 1/4cup olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt

Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  • 1/2 cup pecans
  • 1 teaspoon olive oil, plus more for drizzling
  • 2 teaspoons almond butter or natural peanut butter
  • 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn (about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 1/2 small fennel bulb, thinly sliced
  • 1 small zucchini, thinly sliced lengthwise on a mandoline
  • 2 breakfast radishes, thinly sliced lengthwise on a mandoline
  • 1 cup cauliflower florets, grated on the large holes of a box grater
  • 1 cup red and/or yellow grape tomatoes, halved
  • 1 cup trimmed watercress
  • 3/4 cup cooked semi-pearledfarro

 

Directions

Vinaigrette

 

 

 

 

  1. Whisk oil, lemon juice, and salt in a small bowl to combine
  2. Set aside

Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  1. Cook pecans and oil in a small skillet over a medium heat, stirring often, until nuts are darkened in color.
  2. Cook for 5-7 minutes.
  3. Let cool
  4. Coarsely shop so you have a variety of sizes, with some pieces almost pulverized.
  5. Set aside 2 tbsp. nuts for serving.
  6. Whisk almond butter 1 tbsp. vinaigrette in a medium bowl to combine.
  7. Add kale and massage dressing into leaves with your hands until evenly coated.
  8. Season with salt and pepper.
  9. Toss fennel, zucchini, radishes, cauliflower, tomatoes, watercress, farro, and remaining pecans in a large bowl with remaining vinaigrette.
  10. Season with salt and pepper.
  11. Add kale and toss to combine.
  12. Drizzle with oil and serve topped with reserved pecans.