STEP2 PICNIC RECIPES

GREEK-STYLE PICNIC SALAD RECIPE | MYRECIPES

Greek-Style Picnic Salad Recipe | MyRecipes image

For authentic Greek flavor, substitute two teaspoons chopped fresh oregano for dried.

Provided by Katherine Andrews

Yield 10 servings (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

2 cups uncooked white rice
1 cup boiling water
¾ cup sun-dried tomatoes, packed without oil
1?½ tablespoons olive oil, divided
8 cups bagged prewashed spinach (about 8 ounces)
2 garlic cloves, minced
2 cups (8 ounces) reduced-fat feta cheese, crumbled
¼ cup chopped pitted kalamata olives
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons pine nuts, toasted
10 lemon wedges (optional)

Steps:

Cook rice according to package directions, omitting salt and fat. Cool to room temperature; set aside.
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add spinach and garlic; sauté 3 minutes or until spinach wilts. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas). Drizzle with remaining 1 tablespoon oil; toss gently to coat. Sprinkle with nuts; serve with lemon wedges, if desired.

Nutrition Facts : Calories 288 calories, CarbohydrateContent 41.8 g, CholesterolContent 8 mg, FatContent 9.5 g, FiberContent 4 g, ProteinContent 10.3 g, SaturatedFatContent 2.6 g, SodiumContent 713 mg

PICNIC TOMATOES RECIPE | BON APPÉTIT

Picnic Tomatoes Recipe | Bon Appétit image

Let the dressed tomatoes sit an hour or so before serving so they can soak up maximum flavor.

Provided by Omar Tate

Yield 8–10 servings

Number Of Ingredients 8

Ingredients

2 lb. heirloom tomatoes (about 3), sliced ¼" thick
Flaky sea salt
Fresh ground black pepper
3 Tbsp. mayonnaise
1 Tbsp. coarsely chopped basil
1 Tbsp. coarsely chopped oregano
1 Tbsp. coarsely chopped parsley
2 Tbsp. extra-virgin olive oil

Steps:

Season tomatoes with sea salt and pepper. Spread each tomato slice with a thin and even layer of mayonnaise. Arrange dressed tomato slices in an overlapping layer on a large plate.
Toss basil, oregano, and parsley in a small bowl. Scatter herbs over tomatoes and drizzle with oil.

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