Invited to a picnic or potluck and unsure what to make? Our team put together some of our top picks for crunchy, refreshing, and shareable salads that’ll win over any group of friends!
Thai Chicken Salad
JENN MIRANDA, OFFICE MANAGER
Jenn loves showing off her cooking chops with this show-stopping main course salad! It brings the Euro-Asian fusion flair to your picnic with toothsome vermicelli and tangy green olives. Marinate 1-2 chicken breasts in your favorite Thai marinade or dressing and roast in a Dutch oven for 1 hour, stirring halfway through for even flavor. Once done, shred chicken and sprinkle with toasted sesame seeds.
Photograph by Dani Winters Photography
To make the salad, combine:
- Shredded Thai chicken
- Lettuce
- Cherry tomatoes
- Chopped green olives
- Cooked vermicelli (bean thread) noodles
Toss until evenly mixed, sprinkle with mandarin oranges and wonton strips, and dress with Annie’s brand toasted sesame dressing.
Juicy Watermelon, Cucumber, and Feta Summer Salad
KRISTEN BOEHM, EDITORIAL COORDINATOR
Even though this fruit-forward salad is simple and clean, the flavors are big. Sweet watermelon and refreshing cucumber, cooling mint and lemony cilantro, and a burst of salty-creamy in every bite thanks to the feta. Kristen particularly loves that there’s no need to faff about with a dressing—the juicy ingredients have got that covered all by themselves.
Photograph by Dani Winters Photography
In a large bowl, toss together:
- Sweet Gem and Tango lettuce, torn into bite-sized pieces
- 1 personal/mini watermelon, or ½ full-sized watermelon, cubed (I like to do big chunky cubes. Cutting the watermelon thicker or bigger and with less open surface area will retain juice for longer and provide a very satisfying bite!)
- Cucumber, in quarter-inch slices
- Feta
- Fresh cilantro and mint, julienned (To julienne fresh leafy herbs, stack the leaves up to a reasonable thickness, then roll up the stack. You will have a thick little cylinder or tube of herbs. Then, finely chop up the tube. When the chopped leaves unroll again, you will have julienned strips of flavorful herbs!)
Italian Pasta Salad
MEGAN GONZALES, ADMINISTRATIVE ASSISTANT
Photograph by Dani Winters Photography
Megan’s pasta salad is filling, acidically bright, and fantastic for Mediterranean cuisine lovers. Add some chickpeas or thickly sliced salami of your choice for additional protein.
Combine the below ingredients in a large bowl and toss with your favorite Italian dressing.
- Cooked and cooled pasta
- Black olives
- Capers
- Pepperoncini
- Grape tomatoes
- Diced vino rosso cheese
Spinach Salad with Poppyseed Dressing
ESTELLA YOUNG, SENIOR GRAPHIC DESIGNER
Photograph by Dani Winters
Stella’s recipe is just like her: hearty, healthy, and happy. This Waldorf Inspired salad can be made with pantry staples for a quick mom snack or an impromptu family picnic!
Throw together:
- A hefty handful of spinach
- Half of a thinly sliced apple
- Half of a thinly sliced avocado
- One sliced hard-boiled egg
- Some walnuts, measured with your heart
Drizzle it all with poppyseed dressing—Stella’s favorite is Briannas Home Style Rich Poppy Seed Salad Dressing—then toss and enjoy!
Summer Berry Salad
REBECCA LEHMAN, SALES AND DIGITAL CONTENT SPECIALIST
Photograph by Dani Winters Photography
An elegant salad that would be perfect for romantic al fresco dining or paired with a jammy chilled red! Rebecca’s salad will make you slow down and appreciate the finer things in life.
In a large bowl, mix together:
- 3 cups spring greens, chopped and washed
- ½ cup honey-roasted pistachios, chopped
- 1 ½ cups chopped fresh strawberries
- ½ cup crumbled gorgonzola cheese
For the vinaigrette, combine:
- ¼ cup extra virgin olive oil
- ½ cup dark Raspberry Balsamic vinegar from Drizzle Olive Oil and Vinegar Tasting Room in Bellingham
- 2 teaspoon white vinegar
- 1 teaspoon honey
- 1 teaspoon salt
Combine and serve.
Deconstructed Caesar Salad
KELLEY DENMAN, ACCOUNT EXECUTIVE
Photograph by Dani Winters Photography
Kelley’s deconstructed Caesar brings the flavor and the crunch, and it looks so beautiful on the plate that nobody will ever have to know just how easy it is to put together!
Make your dressing by combining:
- 3-4 tablespoons mayonnaise
- 2-3 teaspoons Worcestershire sauce
- 1 ½ teaspoons anchovy paste
- 1 teaspoon spicy brown mustard
- 4 cloves of crushed garlic
- 1-2 teaspoons lemon juice
- Cracked pepper and salt
On a platter, lay out parmesan crisps (Kelley likes Perfectly Crisp Bakery Parmesan Cheese Crisps) and place whole Romaine leaves (washed and dried) on top. Spread your Caesar dressing on each leaf and top with a sprinkle of capers and another grind or two of fresh-cracked pepper.
Anne’s Favorite Dijon Vinaigrette
ANNE GODENHAM, EDITOR IN CHIEF
Photograph by Dani Winters Photography
I put this on everything from Greek salads to spring greens—it’s even great as a dip for crudité! As I’ve made it more and more, I’ve learned to eyeball and taste rather than measuring (I usually use more vinegar/lemon juice and less oil than the recipe calls for), but these measurements are a good place to start.
In a pint jar with a screwable lid, combine:
- 1 heaping tablespoon Dijon mustard
- 1½ tablespoon red wine vinegar
- Juice of half a lemon
- Kosher salt
- Fresh-ground pepper
Add ½ cup of extra virgin olive oil and one clove of garlic, peeled and crushed, close the lid, and shake to emulsify. Let the garlic marinate for half an hour, then remove it and dress your salad!
