Picnic-Ready Recipes for the Holiday Weekend

Ready to get out of dodge this weekend? We are, too! To help you relax and enjoy your holiday, we’ve put together some quick and simple recipes using a variety of in-season fruits and vegetables that are sure to hit the spot…

Radish Cabbage Slaw with Dijon & Golden Raisins

(Recipe adapted from marthastewart.com)

Looking for ways to use fresh radish and cabbage? Look no further – try this mayonnaise-free slaw alternative slaw.

Ingredients (Serves 6)

¼ C. apple cider vinegar

2 T. Dijon mustard

2 T. sugar

½ small head cabbage, cored & shredded (6 cups)

4-5 radishes, thinly sliced & cut into matchsticks

½ C. golden raisins

1 T. chives, thinly sliced

Salt & pepper to taste

How to Make:

  1. Whisk together vinegar, mustard and sugar.
  2. Toss together cabbage, radishes, golden raisins and chives.
  3. Drizzle dressing over salad & season with salt and pepper.

Nutrition Info (per serving):

Calories – 75

Fat – 0g

Protein – 2g

Roasted Beets with Feta

(Recipe adapted from foodnetwork.com)

Enjoy this beautifully deep colored and rich flavored dish to compliment any picnic entrée. Beets are rich in phytonutrients, which are important healthy antioxidants!

Ingredients (Serves 4)

4 medium beets

1 T. olive oil

1 tsp. salt

pepper to taste

4-5 chives, chopped

2 tsp. lemon juice

Crumbled feta to top

How to Make:

  1. Peel 4 medium beets and cut into ½ inch pieces.
  2. Toss with 1 T. olive oil, 1 tsp. salt, and pepper on a baking sheet.
  3. Roast at 450 degrees F, stirring once or twice, until tender (35 min.)
  4. Transfer to a bowl; toss with 4 chopped chives and 2 tsp. lemon juice.
  5. Top with crumbled fets.

Nutrition Info (per serving):

Calories – 115

Fat – 7.5g

Protein – 4g

Grilled Eggplant Panini

(Recipe adapted from eatingwell.com)

A perfect pair for any picnic side, this sandwich uses fresh herbs and eggplant to flavor up a lunch classic – the Panini.

Ingredients (Makes 4 Sandwiches)

2 T. chopped fresh basil

2 T. extra-virgin olive oil, divided

8 – ½ inch slices eggplant (about 1 small)

½ tsp. garlic, fresh minced

8 slices whole-grain country bread

1/3 C. sliced jarred roasted or fresh red peppers

4 thin slices red onion

How to Make:

  1. Preheat grill to medium-high.
  2. Using 1 T. oil, lightly brush both sides of eggplant and sprinkle each slice with minced garlic. With the remaining 1 T. oil, brush one side of each slice of bread.
  3. Grill the eggplant for 6 minutes, turn with a spatula and continue grilling until the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side.
  4. To assemble sandwiches: Sprinkle basil on four slices of bread. Top with cheesy eggplant, red peppers, onion and remaining slices of bread. Cut in half and serve warm.

Nutrition Info (per sandwich):

Calories – 337

Fat – 16g

Protein – 12g

Fiber – 7g

Fruit Salad with Honey Yogurt Dressing

(Recipe adapted from thelemonbowl.com)

Need a sweet fix? Try this tangy yogurt-tossed fruit salad – using many seasonal fruits!

Ingredients (Serves 6)

1 C. plain low-fat yogurt

2 T. honey

1 apple

1 mango, put removed & chopped

1 C. blueberries

1 C. raspberries

1 C. strawberries, quartered

How to Make:

  1. Whisk together yogurt and honey in the bottom of a large bowl.
  2. Stir in fruit and toss until combined.
  3. Serve immediately or refrigerate for up to 3 days.

Nutrition Info (per serving):

Calories – 111

Fat – 0.6g

Protein – 2g

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