Youre Going to a Fourth of July Party

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Youve been invited to a Fourth of July picnic. Everyone is supposed to bring something. Youve been assigned a picnic salad. What will you bring!? Now you may think to yourself, but its only the picnic salad. Its not like the main course or dessert. But you couldnt be more wrong. The picnic salad stands out above everything else. Its STARTS the meal, and if you do it right can have more taste and flavor, and be more memorable than those plain jane burgers and hot dogs your host will be grilling up. This is your moment to bring the picnic item that will be most talked about, most remembered, and most requested for future picnics, and quite possibly could save the picnic in the event of a grilling mishap involving a slightly intoxicated grill master, too much lighter fluid, and some missing eyebrows. So go ahead and RSVP yes, and let the host know that you have the perfect recipe for the Fourth of July picnic. Until our next meal, Rebecca

Strawberry and Spinach Salad

What you get here is not only an awesome salad full of flavor, but also a very pretty accent to any picnic table. The sharp contrast of the green spinach and red strawberries make this salad attractive enough to be the center focal point of any table. Plus, youll love the sweet dressing that ties this recipe together. It can be used for other salads, so you may yewant to make extra while youre at it. Ingredients: ! ! ! ! ! ! ! ! ! ! ! 2 Tbs Sesame Seeds 1 Tbs Poppy Seeds 1/2 Cup White Sugar 1/2 Cup Olive Oil 1/4 White Wine Vinegar 1/4 Tsp Paprika 1/4 Tsp Worcestershire Sauce 1 Tbs Dried Minced Onion 10 Oz Fresh Spinach, Torn 1 Quart Strawberries, Sliced 1/2 Cup Slivered Almonds

Directions: 1. In a container with a tight lid, combine sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. 2. Shake well and chill for at least one hour. (This can also be made the day before.) 3. When ready to serve, combine the spinach, strawberries and almonds in a large bowl. Pour dressing over salad and toss.

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Elegant Crab Salad

A cross between a seafood and Waldorf salad, this cool and crisp recipe is perfect for outdoor picnic, or a hot day when you feel like making something special. Ingredients: ! ! ! ! ! ! ! ! ! 1/3 Cup Walnuts 3 Tbs Mayonnaise 2 Tbs Olive Oil 4 Tsp Lemon Juice 1 1/2 Tbs Dijon Mustard 4 Tbs Finely Diced Celery 4 Tbs Finely Diced Granny Smith Apple 8 Oz. Lump Crabmeat Salt and Pepper

Directions: 1. Preheat the oven to 350 degrees F. 2. Spread the walnuts on a pie or cake pan and toast for 8 minutes, until fragrant. 3. Transfer to a plate and let cool. Coarsely chop the walnuts. 4. In a medium bowl, mix the mayonnaise, olive oil, lemon juice and dijon mustard. 5. Stir in the celery and apple. 6. Gently fold in the crabmeat and walnuts, and season with salt and pepper to taste. 7. Serve over greens, with crackers, or in a roll as a sandwich.

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Mexican Bean Salad

This salad is refreshing for the summer, and yet has a slight kick. Its great by itself, as well as over chopped tomatoes and romaine lettuce. Plus, it only gets better as it sits in the fridge, so you can make it the night before for an easy no fuss Fourth of July. Ingredients: ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! 1 15-oz Can Black Beans, Rinsed and Drained 1 15-oz Can Corn, Drained 1 15-oz Can Chickpeas, Drained 1 Red Bell Pepper, Chopped 1/4 cup Olive Oil 1/4 Cup Red Wine Vinegar 2 Tbs Fresh Lime Juice 1 Tbs Lemon Juice 1 Tsp Agave Nectar or Honey 1/2 Tbs Salt 1 Clove Crushed Garlic 1/2 Tbs Ground Cumin 1/2 Tbs Ground Black Pepper 1/2 Tsp Chili Powder 1 Dash Hot Pepper Sauce

Directions: 1. In a large container with a tight fitting lid, combine beans, bell peppers, and corn. 2. In a small container, combine olive oil, red wine vinegar, lime juice, lemon juice, honey or agave nectar, salt, garlic, cumin, black pepper, chili powder, and hot sauce. 3. Shake small container until ingredients are well blended. 4. Pour dressing over vegetables; cover and shake lightly. 5. Chill thoroughly, making sure to rotate the container a few times to remix the dressing and vegetables. Serve cold.

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Curry Chicken Salad

Now while chicken salad is certainly not a unique concept, this recipe give an old standby a unique spin that will change the way you look at extra chicken. Ingredients: ! ! ! ! ! ! 2 Cups Cooked Shredded Chicken 1/4 Cup Mayo 2 Tsp Curry Powder 1/2 Cup Chopped Granny Smith Apples 1/4 Cup Chopped Pecans 1/4 Cup Golden Raisins

Directions: Mix the shredded chicken and mayo in a medium bowl. Add the curry powder and mix until blended. Stir in apples. Stir in nuts and raisins. Serve alone, on a mound of greens, or in a pita pocket for a tasty lunch treat. 6. Tip: If you prefer to use fresh chicken over canned, learn how to easily shred cooked chicken by watching the video below! 1. 2. 3. 4. 5.

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Broccoli Salad With Bacon & Sunflower Seeds

This salad will be adored by party guests -- the guys and gals will equally love it. (Thats correct guys, it has bacon.) The broccoli base gives you something a little different than your typical salad, the combination of salty and sweet is perfectly blended, and the crunchy finish ties the perfect little bow on this wonderful package of flavors. Ingredients: ! ! ! ! ! ! ! ! 10 Slices of Bacon 1 Head Fresh Broccoli, Cut Into Pieces 1/4 Cup Red Onions, Chopped 1/2 Cup Golden Raisins 3 Tbs White Wine Vinegar 2 Tbs White Sugar 1 Cup Light Mayonnaise 1 Cup Sunflower Seeds

Directions: 1. Cook bacon in a large skillet over medium high heat until evenly brown. 2. Drain, crumble and set aside. (Shortcut: Cook in the microwave on a plate with five paper towels underneath and five on top for about 3-4 minutes, or until bacon is cooked through.) 3. In a medium bowl, combine the broccoli, onion and raisins. In a container with a tight lid, add the vinegar, sugar and mayonnaise, seal, and then shake until the ingredients are blended. 4. Pour over the broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. (This salad only gets better with time!) 5. Before serving, toss salad with crumbled bacon and sunflower seeds.

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