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    You are in: Home / Cookbooks / Picnic Basket
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    101 recipes in

    Picnic Basket

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    This pasta salad recipe is from I'm posting it here for easy access.

    Recipe #453460

    I haven't tried this recipe yet but I am posting it for safe keeping because it looks so yummy.

    Recipe #442097

    3 Reviews |  By cookCol

    I'm posting this because I don't want to lose track of it...this is one of my DH's favorite side dishes.

    Recipe #377938

    There is something about the combination of flavors in this rice salad that really really works! This makes a great side dish for any number of meals and cusines and it tastes great hot or cold (although my family always argues which is better!). Enjoy!

    Recipe #440346

    This a delectable salsa, zesty and refreshing at the same time

    Recipe #108912

    This salad takes its flavor inspiration from North Africa. *from the Joy of Cooking*

    Recipe #197802

    This Spanish-Mediterranean vegetable salad is healthy, light, and great for the summer months.

    Recipe #322042

    This is one of my family's favorite summer meals. The creamy Italian dressing is really hard to find anymore, the last time I made it, I used a creamy Caesar dressing. Not quite the same, but still yummy! I usually throw in an extra can of the artichoke hearts. You can also add grape tomatoes, cucumbers, bell peppers - almost anything you might want in it. I serve it with toasted, buttered french bread.

    Recipe #175133

    This recipe was taken from PBS' America's Test Kitchen series. This has a great flavor and a little bit of spice! This is a hearty salad that goes great with anything on the grill or picnic! I hope you enjoy!

    Recipe #373960

    Crunchy, and nicely seasoned I made this with items I already had on hand. Packing it up for my lunch tomorrow and I can hardly wait to get to work so I can unpack this delight! From Ingrid Hoffman.

    Recipe #421574

    18 Reviews |  By Tebo

    Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

    Recipe #13875

    This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.

    Recipe #395163

    A twist on the usual black bean and corn salad. Great in summer, but I love it year round! A nice, fresh, cooling salad for hot days. ^_^

    Recipe #281876

    My favorite entree salad, from Palomino's Restaurants. This is attributed to Palomino Chef Gail Tronnes. Scoured to find this version, posted in the travel section of a university web site.

    Recipe #136724

    I haven't made baked beans in years, but use this recipe instead, since it is always requested.

    Recipe #285340

    This isn't even remotely like the usual sweet and sour salad... this one has feta cheese, tomatoes and yes, three types of beans, in a light lemon juice vinaigrette. It's from one of those "bargain bin cookbooks" at a big chain bookstore and it makes a great vegetarian main-dish type salad.

    Recipe #118365

    This is my own recipe. It is, as the name states, especially tasty,if I do say so myself!! The secret ingredient is Sriracha chili sauce. The chili sauce doesn't make the sandwich spicy at all, just adds flavor! When I make it for people, they say, "MMMMM!! What did you put in here!!??"

    Recipe #191389

    1 Reviews |  By CTRmom

    Mmmmm. Mmmmm. Mmmmm. This is a not too sweet, light, crunchy, refreshing, full of vitamin-ee goodness kind of salad.

    Recipe #263076

    2 Reviews |  By Madson7

    This is good for large groups. It's one of the first things gone. My husband loves these. *Instead of boiling the chicken you can pick up one thats already cooked at most grocery's.

    Recipe #188989

    I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes.

    Recipe #369581

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