Picnic-Perfect Salad Ideas

This selection of do-ahead salads taste great at room temperature and compliment many different menu styles. These are tried and true salads  from Chef Jackie Lee of ChefsLine. Serve in colorful cups to vary your food presentation.  I've posted a tip and recipe for preparing carmelized onions which are featured.  Bon appetito! Happy Weekend.

Jenn 1-800-977-1224

Couscous salad with, dried apricot slices, golden raisins, currants, cherries, orange zest, caramelized onion and garlic, fresh thyme and parsley, tossed in a white wine vinaigrette.

Asian pear and grilled pineapple salad with julienned daikon radish, mango, red pepper, spring onion and black sesame seeds tossed in seasoned rice wine vinegar.

Roasted trio potato (fingerling, red and purple) salad with caramelized onions and garlic, spring onions, parsley and crisp lardons tossed in a dijon vinaigrette.

Grilled asparagus salad with caramelized onions, fried prosciutto and warm sage vinaigrette.

Haricot verts salad with tasted pine nuts/walnuts, red onion and marjoram vinaigrette, and crumbled Greek feta.

Grilled fennel and blood orange salad with, basil, and red wine vinaigrette

Orzo salad with grape tomato halves, grilled and diced zucchini and yellow squash, diced and caramelized onion and garlic, calamata olive halves, fresh thyme, and toasted pistachios tossed in extra- virgin olive oil and balsamic vinegar.

Special Tip and Recipe: Caramelized Onions

Keeping the surface area of the bottom of the sauté pan completely covered during cooking to ensure even caramelization of the onions.

Ingredients:

3 lbs. onions, sliced 1/8" thick

5 tablespoons canola oil

Salt and freshly ground black pepper

In a large skillet over medium-high heat, warm the canola oil until hot. Add the onions. Cook, stirring occasionally, being sure to cover the bottom of the pan entirely with the onions after each time you stir. As you are cooking, the onions are going to shrink in volume and no longer cover the bottom of the pan, at this point, place a smaller skillet over medium-heat heat and warm 1 tablespoon of canola oil, once it is hot, transfer the onions to the smaller pan and finish the cooking in the smaller pan. Continue to cook until the onions are completely caramelized and are bronzy in color- about 30-35 minutes. Remember to always cover the bottom of the pan completely after every time you stir. Season with salt and pepper and serve. To reheat: cook over low heat for 10 minutes.