Put down the phone, turn off the screen, today is National Picnic Day — Yes, it’s a thing! As perfect as this weather is lately, it would be a shame not to take advantage of it, so the fam and I are headed down to the lake this afternoon for the ultimate picnic. I figured I’d take a spin off the traditional old school southern picnic fare and pack up a gorgeous shredded salad with green goddess dressing, cold fried chicken with a sweet and smoky paprika maple butter that I made last night, watermelon, and a homemade passion fruit soda. We’ll throw out a blanket, kick off our shoes and dive in to this delicious meal while watching the sail boats glide across the lake. It’s going to be amazing and I can’t wait so I better hurry and wrap this up.
To get ready for this picnic, I decided to try out a new-to-me market not far from our house in Dallas, . Now, Sprouts isn’t what I traditionally think of as a farmers market but what I loved about it was that it felt like a combination of a market and grocery store that carried more health-conscious products and goods. Plus the price on most produce was shockingly lower than your average store. Coming from someone that has to shop every single day for produce for my business, this is a wonderful find. (For example, where else are you going to find good sized rainbow carrots for two dollars? I must have scared the lady next to me in the produce section when I screamed in delight! I know, the things that get me excited are pretty ridiculous.) So, I loaded my cart down with fresh carrots, swiss chard, red cabbage, herbs, cucumbers, and then hit the nut and dried fruit barrels like a crazy person. Happy with my finds it was time to head home and pack a picnic basket.
Like I said, I took a cue from the fried chicken and coleslaw picnic baskets of my youth, and created a salad with all of the crunch of a coleslaw but added much more flavor and color. With a quick shred of the knife, I shredded chard, cabbage, rainbow carrots, and chopped some cucumbers and roasted almonds for an extra crunch. Then I simply threw a handful of parsley and basil along with lemon juice, sour cream, and a good quality mayonnaise in a food processor (a blender will work too) for an intensely delicious dressing. When it’s time to pack up, all I have to do is to combine the two and we are off to the lake. Seriously, how gorgeous is that salad?
Delicious chard, crunchy red cabbage, sweet carrots, and fresh cucumber come together in this bewitchingly colorful salad with a tempting and simple green goddess dressing for the perfect picnic fare. Add some sinfully delicious maple-paprika fried chicken and sweet cold watermelon (also a great deal at Sprouts) and you have yourself an epic meal in the park. Now, I just have to figure out how to keep Jack, the Labradork’s nose out of my face while eating it.
Our favorite picnic spot in Dallas is Big Thicket at White Rock Lake. Hope to see you there today!
Delicious chard, crunchy red cabbage, sweet carrots, and fresh cucumber come together in this bewitchingly colorful salad with a tempting and simple green goddess dressing for the perfect picnic fare.
- for the salad
- 2 cups red cabbage, thinly shredded
- 2 cups Swiss chard, thinly shredded
- 1 cup rainbow carrots, grated
- 1 small cucumber, peeled and diced
- 1/2 cup roasted almonds, chopped
- for the dressing
- 1/2 cup good quality mayonnaise
- 1/3 cup sour cream
- 1/4 cup loosely packed parsley leaves
- 1/4 cup loosely packed basil leaves
- 2 tablespoons fresh lemon juice
- 1 anchovies filet
- Salt and pepper to taste
- Place all of the ingredients for the salad in a large bowl.
- Place all of the ingredients for the dressing in a food processor or blender and puree until smooth and all herbs are finely incorporated. Taste and add salt and pepper as needed. Add the dressing to the salad and toss to combine. Keep chilled in a refrigerator or if using for a picnic, keep cold using freezer packs until ready to serve.
Disclaimer: This post is sponsored by Sprouts Farmers Market. All opinions are my own.