Skip to main content

Image Magazine

Sponsored Content

Perfect Picnic Picks

Jun 29, 2015 04:33AM, Published by Family Features, Categories: Family Features, Family Features Food



(Family Features) Perk up your next picnic with these deliciously different sandwiches and salads that are super easy to prepare, plus they can be made ahead.

Condiments make the difference between a good sandwich and a great sandwich. Grab a jar of Aunt Nellie’s Sliced Pickled Beets. Their sweet-tangy homemade flavor makes them a perfect base for quick relish to embellish all kinds of sandwiches.

For a Greek-inspired relish, chop and toss the beets with marinated artichoke hearts and olives. Add to a basic turkey sandwich for a gourmet twist. Wrap up brunch favorites smoked salmon and cream cheese in a flour tortilla with a chopped pickled beet-red onion-caper relish. Delicious any time!

Pantry staples, such as READ 3 or 4 Bean Salad and German Potato Salad, are handy head starts to fabulous salads. A can of bean salad, cooked tortellini, veggies and basil pesto make a picnic-perfect salad in minutes. German potato salad paired with grainy mustard and sliced steak becomes a rustic entree salad to serve atop convenient packaged greens.

Patio party or potluck in the park, these new picnic picks will bring compliments. For additional recipes and serving suggestions, visit www.auntnellies.com or www.READSalads.com.

Smoked Salmon & Beet Wraps

Ingredients

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 2 tablespoons finely chopped red onion
  • 1–2 tablespoons capers
  • 1–2 teaspoons lemon zest
  • 1/2 cup spreadable chive cream cheese
  • 2 large soft flour tortillas (10–12-inch diameter)
  • 8 slices smoked salmon
  • 1/2 cup baby spinach leaves

Preparation

  1. Drain beets; chop. Discard beet liquid. In medium bowl, combine beets, onion, capers and lemon zest.
  2. Spread 1/4 cup cream cheese evenly over each tortilla, leaving 1-inch border. Place 4 salmon slices over cream cheese; press lightly. Top each with spinach. Sprinkle beet mixture evenly over spinach.
  3. Roll up. Wrap each roll tightly in plastic wrap. Refrigerate up to 4 hours.
  4. To serve, remove plastic wrap; cut each tortilla into 2 pieces.

Steak & German Potato Salad

Ingredients

  • 1 can (15 ounces) READ German Potato Salad
  • 2 tablespoons coarse ground Dijon-style mustard
  • 1/2 pound boneless top sirloin steak, cut 1 inch thick
  • 1 bag (10 ounces) hearts of romaine lettuce

Preparation

  1. Stir together potato salad and mustard in medium bowl; set aside.
  2. Heat medium nonstick skillet over medium heat until hot. Place steak in skillet and cook about 15 minutes until medium rare doneness (145°F); turn occasionally.
  3. Cool steak. Carve diagonally across grain into 1/4-inch-thick slices; reserve. Just before serving, gently toss steak with potato salad. Serve over greens.

Bean, Tortellini & Pesto Salad

Ingredients

  • 2 cans (15 ounces each) READ 3 or 4 Bean Salad
  • 1/4 cup prepared basil pesto
  • 1/2 teaspoon salt (optional)
  • 1 package (9 ounces) refrigerated tortellini, any variety

Preparation

  1. Drain bean salad; reserve 1/2 cup liquid. Combine reserved liquid, pesto and salt, if desired; set aside.
  2. Cook tortellini according to package directions; drain, rinse in cold water and drain again. Add pesto dressing; toss to coat. Add stir-ins if desired. Toss with bean salad.
  3. Serve at room temperature or chilled.

Picnic-Wiches With Greek Artichoke-Beet Relish

Ingredients

  • 1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets
  • 1 jar (about 6 ounces) marinated artichoke hearts
  • 1/2 cup pitted kalamata or ripe olives, sliced
  • 3 tablespoons sliced green onions
  • Freshly ground black pepper to taste
  • 6 romaine lettuce leaves
  • 1 pound thinly sliced deli turkey
  • 6 ciabatta or sandwich rolls, sliced horizontally in half
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pine nuts, toasted

Preparation

  1. Drain beets and artichoke hearts, reserving 1/4 cup liquid from each. Coarsely chop beets and artichoke hearts. Combine beets, artichokes, olives and green onions in medium bowl; set aside.
  2. Whisk together reserved beet and artichoke liquids in small bowl. Pour over beet mixture; toss gently to coat. Season with black pepper, if desired.
  3. Layer lettuce and turkey on bottom halves of rolls. Top with relish, feta cheese and pine nuts. Top with remaining halves of rolls. Wrap tightly; chill up to 4 hours until ready to serve. Serve with remaining relish.

Sponsored by Aunt Nellie's BeetsREAD SaladsSeneca Foods


Like what you're reading? Subscribe to Image's free newsletter to catch every headline



Family Features Family Features Food


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Prime Rib Friday

    08/18/2017
    04:00PM — 11:00PM

    Every Friday. 12oz prime rib served with maple parsnips, grilled asparagus and a baked potato & h...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Hope and Hazard: A Comedy of Eros

    08/19/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • David Shrigley

    08/19/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Ready. Fire! Aim.

    08/19/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • Join us for a beautiful ride of 120 miles through scenic northern New England to raise money for ...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Hope and Hazard: A Comedy of Eros

    08/20/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • David Shrigley

    08/20/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Ready. Fire! Aim.

    08/20/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Kids' Night!

    08/21/2017
    04:00PM — 10:00PM

    Monday is family night at the Latham House Tavern - Every Monday kids 12 & under eat for ½ off! A...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Taco Tuesday

    08/22/2017
    04:00PM — 10:00PM

    Every Tuesday is Taco night at the Latham House Tavern! Our house Tavern Tacos on special, Margar...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • Hope and Hazard: A Comedy of Eros

    08/23/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a group exhibition curated by American artist Eric...


  • David Shrigley

    08/23/2017
    11:00AM — 05:00PM

    The Hall Art Foundation is pleased to announce a solo exhibition of work by British artist David ...


  • Ready. Fire! Aim.

    08/23/2017
    11:00AM — 05:00PM

    Ready. Fire! Aim. is a joint exhibition that will take place at the Hall Art Foundation in Readin...


  • Hanover's Farmers Market

    08/23/2017
    03:00PM — 06:00PM

    Wednesdays 3 - 6 p.m. beginning June 7 The Hanover Area Farmers Market will open on Wednesday...


  • Wing Wednesday

    08/23/2017
    04:00PM — 10:00PM

    Join us for Wing Wednesday every week. 50 Cent wings from 4pm until close! (Minimum order 6 w...


  • This exhibition at Hood Downtown, 53 Main Street, Hanover, will be on view from June 9 through Au...


  • All Night Happy Hour

    08/24/2017
    04:00PM — 10:00PM

    Our Happy Hour Specials are available ALL NIGHT on Thursdays, starting at 4:00 PM. Discounted...


 

 


PROUDLY BROUGHT TO YOU BY THESE COMMUNITY SPONSORS


Northcape Design Build
Hanover Inn at Dartmouth
Ultimate Bath Store

Sean's Lawn N' Garden Services
Cabinetry Concepts
New London Inn & Coach House Restaurant